Serve this turkey, grape and walnut salad for lunch. It provides protein, carbs and beneficial fats, and makes enough to serve two people over two days
Ingredients
- 450g baby potatoes
- 150g pot bio yogurt
- 1 tsp English mustard powder
- 1 lime, zested and juiced
- 1 red onion, finely chopped
- 400g pack turkey mini breast fillets
- 1 tsp rapeseed or olive oil
- 1 Romaine lettuce heart (200g), thickly sliced
- 1⁄2 x 85g pack watercress
- 2 green peppers, deseeded and diced
- 2 avocados, halved and sliced
- 150g black or red seedless grapes, halved
- 40g walnuts, broken into pieces
Method
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Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
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Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
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When you’re ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
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If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.